Text 20341, 103 rader
Skriven 2009-02-01 20:50:33 av Glen Jamieson
     Kommentar till en text av Dave Sacerdote
Ärende: CUSTOMERS  90201
========================
 -=> Quoting Dave Sacerdote to Glen Jamieson <=-

 DS> I disagree that the customer is "always right."  "Usually,"
 DS> perhaps.  The "always" meme has fostered an adversarial
 DS> relationship between customers and servers which I feel is
 DS> inappropriate.
 
 GJ> Not adversarial.  The customer has money, so he has the power.  If the
 GJ> service provider wants some of that money s/he has to do whatever the
 GJ> customer asks.   If the provider prefers not to do what is asked, s/he
 GJ> can refuse the money and go away.  Isn't that the American way?

 DS> It's not that simple.

 DS> The customer is not "always right," and I have never had a problem
 DS> with telling a "customer" to f--- off when they've gotten rude,
 DS> obnoxious, or threatening because they THINK they're "always right"
 DS> and I'm supposed to kiss their ass.

There is no excuse for rudeness in any business transaction, so if your
customer does behave in that manner you would be fully justified in
terminating the transaction.

 DS> Sorry Glen but you're off base on this one, and I'm perfectly happy
 DS> that many places in the US no longer adopt the "customer is always
 DS> right" BS that leads to rude and abusive behavior by "always right"
 DS> shitheels.

There is no need for that to lead to unpleasantness by either party.
There was once a French chef in Adelaide who tended to get rude and
abusive if his customers' tastes were different from his own.  He was a
very good chef, and if his attitude had been less arrogantly
dictatorial his business would have lasted longer.  As it was, in spite
of him providing the best French cuisine in Adelaide, he went broke.

So it works both ways.  If you are prepared to accept the money, you
are obligated to provide the service requested, whether you are a chef,
a musician, a prostitute or a politician.   Of course if you disagree
with the customer over what is best for him, you can give advice, which
a reasonable customer can accept or not.  There is no excuse for
rudeness by either party.

 DS> The customer will be given the benefit of the doubt when they are
 DS> polite and willing to complain in a civil manner, and I have rarely
 DS> had any difficulty with service people when I treated them humanly
 DS> and well even when problems arose.  In cases where I was treated
 DS> rudely, I simply walked out.  However, most of the time this doesn't
 DS> happen.

Another way of dealing with an ignorant customer is to just ignore
their requests.  This happened when I took my American niece to a small
restaurant in the middle of the best cattle growing area in France.  I
ordered my steak "bleu", and she ordered "well done".  Both steaks were
served, "bleu", without comment.  When she started to object I told her
to shut up and eat, which she did, having the first really rare steak
in her life. She loved it!  One of the great discoveries of her life.
That was one occasion when the arrogance of a chef paid off, but it
could have resulted in unpleasantness with some customers.

 DS> Perhaps you have a different understanding of the phrase.  I wouldn't
 DS> presume to tell you what "the Australian way" is, however.

The Australian way is to remain cool, mate.  "Jack is as good as his
master", sort of thing.  Friendly disagreement, rather than adversarial
confrontation.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: BARBECUED YOLLA
 Categories: Australian, Seafood, Game, Bbq, Exotic
      Yield: 4 Servings
 
      2    Yolla
           ;shearwaters/muttonbirds
           Oil- olive
           ; MARINADE
    500 ml Wine- burgundy
      2 tb Herb- rosemary
           ;finely chopped
      5 sm Chillies
           ;seeded, cut into
           ;thin strips
      1 tb Spice- coriander seeds
           ;ground
      5    Garlic cloves
           ;minced
 
  Marinate sectioned birds for at least 36 hours. Drain the birds on a
  wire rack for 1 hour.
  
  Cover the birds with olive oil 2 hours before cooking. Cook on a
  medium-hot barbecue for 3 to 5 minutes,
  
  From: TUKKA - REAL AUSTRALIAN FOOD By: JEAN-PAUL BRUNETEAU ISBN
  186436650 - 8 Typed by: KEVIN JCJD SYMONS
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)